Japanese Miso Soup With Tofu And Vegetables No Shellfish No Sesame 1771030367262 Xkuv

Ingredients

• 1 piece Kombu (dried kelp)
• 4 cups Water
• 3 tablespoons White or Yellow Miso Paste
• 1 block Silken Tofu, cubed
• 0.5 cup Daikon Radish, thinly sliced
• 0.5 cup Carrots, sliced into matchsticks
• 4 pieces Shiitake Mushrooms, sliced
• 2 stalks Green Onions, chopped
• 1 cup Baby Spinach(optional)

Instructions

1. 1

   Wipe the kombu with a damp cloth and place it in a pot with 4 cups of water.

2. 2

   Bring the water to a simmer over medium heat; remove the kombu just before the water starts to boil.

3. 3

   Add the sliced daikon, carrots, and shiitake mushrooms to the broth and simmer for 8-10 minutes until tender.

4. 4

   Gently stir in the cubed silken tofu and spinach, heating for another 2 minutes.

5. 5

   Place the miso paste in a small bowl and ladle about 1/2 cup of the hot broth into it.

6. 6

   Whisk the miso and broth together until completely smooth and no lumps remain.

7. 7

   Turn off the heat and pour the miso mixture back into the pot, stirring gently to combine.

8. 8

   Garnish with chopped green onions and serve immediately in warm bowls.